That’s why every bean we use is responsibly and sustainably produced, with a little extra paid for every kilo to help reforest the cocoa-growing regions of Colombia. After that, things really started growing and before long we’d moved into our current home in Hazel Court.Īs a business, however, we always wanted to do good by the world and create confectionary that came with a clear conscience. As demand grew – and not just at home – and with my house now permanently smelling of molten chocolate, I gave up my day job to become a full-time chocolatier.Īs family members were always being drafted in to help, stir, drive and taste, most of them eventually joined the company and after first converting our garage, we eventually rented an old joinery as our first chocolate HQ. The next step was a dark chocolate stirrer that melted in warm milk to create an instant chocolatey drink – something we still make today. While my first little customers were pretty devoted, they also gave me the idea for a business making handmade chocolate. As there were few alternatives available back then, I decided to have a go myself and with a little time and a whole lot of soy milk I created a hot chocolate they loved. The Choc Affair story began in 2006 when I realised that my daughters had an intolerance to milk – a devastating discovery for children who love chocolate. There’s something soul-satisfying about chocolate – like a miniature holiday for your senses. By Linda Barrie, Founder and Chief Taster
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